White Minestrone

Name: White Minestrone
Ingredients: 1 tbsp extra virgin olive oil; 1 None onion, thinly sliced; 2 cloves garlic, crushed; 1 None fennel bulb, thinly sliced, fronds reserved; 1/4 None savoy cabbage, thinly sliced; 3 cups vegetable stock; 2 cups dried fusilli pasta; 1 can (15 oz) cannellini beans, drained and rinsed; 1/2 cup frozen peas; 3/4 cup finely grated Parmesan cheese; 1/3 cup basil pesto; 1/4 cup flaked Parmesan cheese

12 ingredients

3 steps

Ingredients

1 tbsp extra virgin olive oil
1 None onion, thinly sliced
2 cloves garlic, crushed
1 None fennel bulb, thinly sliced, fronds reserved
1/4 None savoy cabbage, thinly sliced
3 cups vegetable stock
2 cups dried fusilli pasta
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup frozen peas
3/4 cup finely grated Parmesan cheese
1/3 cup basil pesto
1/4 cup flaked Parmesan cheese

Directions

1

Heat oil in a large saucepan on high heat. Cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add pasta; cook, stirring occasionally, until tender.
2

Add beans, peas and grated Parmesan to pan; cook, stirring occasionally, for 5 mins or until heated through.
3

Serve minestrone topped with pesto, flaked Parmesan and reserved fennel fronds.